INGREDIENTS

Tomato and mint soup
60g unsalted butter
2 medium onions roughly chopped
1.25kg vine tomatoes, stalks and all
½ tablespoon sugar
110ml sherry
Large handful fresh mint, chopped
Salt and freshly ground pepper

 

METHOD

Melt the butter in a large saucepan, then stir in the onions and cook on a medium high heat until soft and golden. Add the tomatoes, sugar and sherry to the pan, bring to the boil then cover and simmer on a low heat for around an hour.

Blend in a food processor until smooth (in batches if necessary) then strain the soup through a sieve into a clean pan, helping it on its way by pushing through with a metal spoon.

Stir in the chopped mint and season to taste.